- 2 teaspoons salt
- 1 teaspoon ground cardamom
- 1 teaspoon cayenne
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground fenugreek (I left it out because I couldn’t find it)
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon dry mustard
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon red chili powder
- 1 teaspoon turmeric
Combine everything into a small bowl; set aside while your prepare the rest of the dish
For the chicken and the rest of the dish:
- 6 (4-6 ounce) chicken breasts or 1 cut-up 8 piece chicken or 8-12 chicken thighs, bone in
- 3 Tablespoons olive oil
- 1 ½ cups of chopped onion
- 1 cup chopped red peppers
- 1 cup chopped green peppers
- 1 cup chopped yellow peppers
- 1 large ripe banana, peeled and sliced
- 2 cups chicken stock
- 1 tablespoon chopped garlic
- 1 tablespoons minced fresh ginger
- 3 Tablespoons all-purpose flour
- ¼ cup chopped fresh cilantro
- 2 fresh jalapeno, chopped (remove seeds and robs for milder heat; wear gloves to protect hands)
- 1 14 ½ ounce can diced tomatoes
Sprinkle each side of the chicken breasts with ½ teaspoon of the spice mixture. Be sure to massage it in well.
Heat oil in a large skillet or 5-quart pot, add the chicken to brown each side, typically 2-3 minutes on each side; remove from pan.
Brown the seasoned chicken on both sides
(Notice the color of the oil! A great golden brown from the turmeric, it’s quite dramatic!)
If you notice the chicken or the pan is starting to burn, turn the heat down.
Once the chicken is removed from the skillet, place it in the oven to keep warm. It will finish cooking later.
Add 1 cup of the onions, only half of each of the chopped peppers (not jalapeno) and the banana and the remaining seasoning mix to the pan. Cook; stirring occasionally and scraping the pan for about 10 minutes. IF anything starts to get too brown, add chicken stop to loosen everything from the bottom of the pan.
Add garlic, ginger and flour, stir until the flour is absorbed; add the remaining peppers, onions, cilantro and jalapeño.
Cook for 5 minutes, add the tomatoes and remaining stock. Bring to a boil.
Add the chicken and any juices that may have accumulated to the pan, reduce to low and simmer about 10 minutes more until the chicken is cooked through.
Serve hot over steamed brown rice; add a crisp, crunchy salad that includes cucumber to cool the mouth down!
The heat is coming from several sources: cayenne, cumin, and ginger, dry mustard, chili powder, and jalapeno.
Adjust any one of these to cool it down if it gets too hot for your taste. I just left out the jalapeno for us and served them on the side.
Hot and Spicy Chicken!